I borrowed Dorie Greenspan’s cookbook “around my french kitchen” from the library a few months ago, have renewed it twice. The thought of giving it back makes me want to cry. I have hinted to my husband that this book is all I want for Christmas.
This particular entree I have made at least 5 times already. It is easy, quick, perfect meal for a weeknight, and above all DELICIOUS. The sauce is of the “lick-your-plate-clean” variety.
Tip: Don’t let the heavy cream cook for too long or the sauce will get too thick.
- 4 boneless, skinless chicken breasts (pounded lightly to equal thickness)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, minced
- 1 garlic clove, diced
- ⅓ cup dry white wine
- ½ cup heavy cream
- 2-3 tablespoons Dijon Mustard
- 1-2 teaspoons Worcestershire sauce
- Heat oil and butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, cook for about 4 minutes on each side, flipping once. When both sides are lightly browned, remove from skillet and keep warm (I like to put them on a plate and let them sit in the microwave, you can also put them on a plate covered in foil, or keep them warming in the oven at 200F).
- Lower heat to medium on the skillet and add the shallots and garlic, cook for about 2 minutes until soft. (I might add a bit more butter if the pan is dry).
- Add the wine and deglaze your pan (stir and scrape up any bits with a wooden spoon).
- Once the wine boils, add the heavy cream.
- Once the heavy cream starts to bubble, add 2 tablespoons of mustard and the Worcestershire sauce.
- Turn of heat and taste. Adjust the sauce with pepper, the other tablespoon of mustard or Worcestershire sauce to your liking. Spoon over the chicken and serve.